Steamed golden syrup pudding – it’s easy to make, delicious and perfect as a Christmas pudding alternative.
Steamed golden syrup pudding – a Christmas pudding alternative
I wanted to play my favourite Christmas carol as the opening to this post but alas my technical skills don’t seem to be up to the challenge today.
I’m reserving all my brain power for baking, baking and more baking (and a fair bit of eating too).
My favourite Christmas song also happens to be loved by quite a lot of people but I have to say, it was my favourite long before it was popular.
Yes I’m talking about Mariah Carey’s All I want for Christmas.
I’ve been listening to her Christmas album since it was released back in 1994.
Mum and Dad were big Mariah fans so I grew up to love her too.
Don’t judge me – I love a bit of Hero.
Anyway, I seem to be straying a little off topic today, must be all the sugar and Christmas air.
One love I didn’t adopt from my parents was a love for Christmas pudding.
I’m not a fan of dried fruit at all.
I can’t remember who said it but the other day a blogger referred to sultanas as ‘dried flies’ and I tend to agree.
On the other hand, it’s not Christmas without pudding and I had a brand new pudding steamer to take for a whirl so a Googling I went and came up with this recipe for golden syrup pudding.
It’s actually quite hard to find a fruit-free, non-chocolate steamed pudding recipe but I found one and it was a great pudding to christen the tin and perfect with vanilla ice-cream.
I made the pudding at my parents house hence the portable containers.
How fabulously fresh do those eggs look?
They’re so yellow!
They’re fresh from the Farmer’s markets.
Start by beating the eggs and the sugar together until it is thick and creamy. These days I would use rapadura sugar and probably use half the amount.
I had to mix it with the old trusty hand-held at Mum and Dad’s house.
I’ve been using the same beater since I learned to cook, how’s that for a quality little machine?
Add the butter and the milk and beat them into the sugary eggs.
Fold the dry ingredients and the vanilla into the wet ingredients using a spatula.
Spray the pudding steamer generously with oil and then tip in the golden syrup.
Pour the batter into the tin and spread it out so the top is flat. Secure the lid on top.
You will need a pot that is tall enough to place the pudding tin in so you can still put the lid on the pot.
The recipe says to place an over-turned saucer or a wire rack on the bottom.
I would recommend using a wire rack instead of the saucer – it clattered away for the whole hour and a half and was very annoying.
Cover it with water and then bring the water to the boil.
Put the pudding in the pot, put the lid on and reduce the heat to low then leave it to steam away for 1.5 hours.
Be sure to check it every once in a while to make sure the water doesn’t boil dry.
I didn’t need to top mine up.
The tricky part is getting the lid off the steamer tin while it’s still warm.
Once you’ve done that, place your serving dish over the top and flip it all over to invert the pudding onto the plate.
Keep your fingers crossed that it doesn’t stick to the tin.
It’s not the prettiest looking pudding but it sure is tasty.
Serve the pudding warm with ice-cream. Enjoy!
What about you?
What’s your favourite Christmas song?
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- 110g (4oz) sugar
- 2 eggs
- 110g (4oz) butter, melted
- 110g (4oz) plain AP flour
- 1 1/2 teaspoons baking powder
- pinch salt
- 40ml (1.5oz) milk
- 1/2 teaspoon vanilla
- 140g (5oz) golden syrup
- Use an electric beater to beat the eggs and sugar together until they are light and creamy.
- Add the milk and butter and beat them through as well.
- Fold in the sifted dry ingredients and vanilla using a spatula.
- Spray the pudding tin with oil and pour in the golden syrup.
- Spread the batter into the tin and secure the lid.
- Place a wire rack on the bottom of a large pot. Cover it with water and bring it to the boil.
- Place the pudding on the rack, put the lid on the pot, reduce it to a simmer and cook the pudding for 1.5 hours.
- Check the pot occasionally to make sure the water doesn't boil away.
- Remove the pudding from the pudding tin as soon as it is ready. it can be re-heated if you're not ready to serve it but best to remove it from the tin while it's hot.